Corn Meals: Blueberry-pecan cornbread muffins

We’re still getting a lot of blueberries at the farmer’s market… and I’m not ready to let go. I love adding something sweet to what can be considered an otherwise savory bread.

1 cup all-purpose flour

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 cup yellow cornmeal

2 eggs

1 cup milk

1/4 cup butter (1/2 stick), softened

1 cup blueberries, fresh or frozen

2/3-3/4 cup pecans, roughly chopped

Sift together the flour, sugar, baking powder and salt. Whisk in the cornmeal.

Add the eggs, milk and butter; mix with a whisk or a hand mixer until combined. Do not over beat.

Use a wooden spoon or spatula to gently fold in the blueberries and pecans.

Pour the batter into a prepared 12-cup muffin tin — I prefer to butter and flour my tins, but cooking spray, cupcake liners and other methods do just fine.

Bake the muffins at 425 degrees for 20-25 minutes. Let cool in the tins for about 10 minutes before removing and cooling on a rack.

Store in an air-tight container for about a week.

Recipe adapted from: Better Homes and Gardens Cookbook circa 1978

*Remember when Pocahontas sang about the blue corn moon and you got really hungry? No? Well, some of us have a lot of respect for corn whether it’s in a song or ground up into cornmeal. For the month of September, we’ll be honoring cornbread in many forms, all of which can be found here.